In a large bowl combine flour, yeast and salt. Add 1 2/3 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. The dough needs to rest at least 12 hours at warm room temperature, so I mix up the dough after dinner and it's ready in the morning.

The original recipe calls for baking the dough into a free-form loaf in a covered pot. We prefer having more regular slices of bread for sandwiches, so now I bake mine in a loaf pan. The process is slightly easier, too!

In the morning (or after the bread has rested 12-ish hours) scrape it into a well oiled loaf pan. Let it rise in the loaf pan another 2 hours.

At least a half-hour before dough is ready, heat oven to 450 degrees. Bake 30 minutes. Remove bread from loaf pan as soon as it comes out of the oven to keep the crust crisp, and let it cool on a rack.

Oatmeal No-Knead Bread

The oatmeal gives this bread a delicious toasty, nutty flavor! This bread makes the best toast! The oats also give this bread a boost in the fiber and nutrition department, too.

My family often had hearty pumpernickel bread when I was growing up and I just love it. It's kind of like really rich, dark rye bread. It pairs perfectly with hearty smoked meats and cheese. When I make German meals like goulash stew or sauerkraut and bratwurst, I'll often serve a loaf of pumpernickel bread on the side.

I've found this ratio works well for my family without it changing the texture of the bread too far. You get that nutty complex flavor of the whole wheat but you still get the lovely light and chewy texture of the original recipe.